Old Fashioned Carrot Pudding is a traditional British recipe for a classic steamed pudding of a creamed flour batter incorporating grated carrots, raisins and chopped walnuts that's served with a lemon and vanilla sauce. The full recipe is presented here and I hope you enjoy this classic British version of: Old Fashioned Carrot Pudding.
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Ingredients:
For the pudding:
100g butter
200g caster sugar
190g plain flour
1 tsp baking soda
1 tsp salt
1/2 tsp ground cinnamon
1/2 tsp freshly-grated nutmeg
generous pinch of ground cloves
140g freshly-grated carrots
170g raisins
120g chopped walnuts
For the lemon sauce:
150g caster sugar
1 tsp cornflour
generous pinch of salt
300ml hot water
20g butter
2 tbsp lemon juice
1 tsp vanilla extract
Method:
Cream together the butter and 200g caster sugar until light and fluffy. Sift the flour, baking soda, salt, cinnamon, nutmeg and cloves into a bowl. Stir to combine then add to the creamed butter and stir until well combined. Add the carrots, raisins and chopped walnuts and stir to combine.
Pour into a well-greased pudding mould, cover the top with aluminium foil and place in a steamer (or on an upturned saucer in a large saucepan with water coming half-way up the pudding's sides). Allow the pudding to steam gently for about 4 1/2 hours (remember to top-up the water). Remove from the pan, allow to cool for a few minutes then un-mould onto a serving plate.
About 20 minutes before the pudding is ready mix together the cornflour, caster sugar and salt for the sauce in a small saucepan. Stir-in the water, butter, lemon juice and vanilla and allow to cook on medium heat until thickened. Serve hot, spooned over the pudding.
